French Cheeses

French cheeses are part of French life! They are definitely an accompaniment to a glass of local wine when travelling through France. Think of France and you immediately think of food, wine and cheese!

France produces over three hundred different cheeses with an enormous variety of flavours, textures, sizes and shapes.

Some cheeses are commercially produced but a great many are made locally and are well worth seeking out.

For a formal meal the cheese is served after the meat and salad but before the sweet or dessert. For an informal meal an assortment of French cheeses are arranged on a large wooden platter together with luscious black grapes, apples and pears. This is a fantastic spread and very few people would ever get tired of this!

Of course, together with this wonderful cheeseboard, is served fresh crusty French bread and creamy French butter. Not forgetting of course a glass of one or two local wines!

Most French cheeses are for eating rather than cooking. The French will use cheeses such as Gruyere or Emmental and Italian parmesan for cooking.

French cheeses need a little care and attention for storing. They are all best eaten when fresh.

Soft Cheeses

Soft cheeses are wonderful and include cheeses such as Brie, Camembert, Carré de L'Est, Pont L'Eveque, Livarot and many more. They are dry and firm when first produced but gradually ripen and become soft and creamy. When over-ripe they can smell very strong. Don't buy them if they are discoloured or shrunk, or if strong smelling

Wines to serve with soft cheeses or for any other cheeses are really a matter of personal taste. All French wines are good and you can choose your own favourite wines. As long as you enjoy your food - that is good for the body and good for the soul!

However, a few tips if you are not sure for special occasions it is best to choose sound red wines with a good bouquet. Gormets reserve their finest vintage claret for a perfect Brie or Camembert!

Semi-Hard Cheeses

These cheeses would include those such as Port-du-Salut, St-Paulin, Tomme au Raisin, Cantal, Comté , Reblochon and others.

These types of cheeses are bought in small quantities when very fresh, usually cut from a large cheese or sometimes pre-packed in small portions.

Wines that are good with these cheeses are light red wines or dry fruity white or rosé wines.

Blue Veined Cheeses

The most popular of these cheeses is the famous Roquefort which is made from ewes milk. Other cows milk cheeses include Bresse Blue.

These can be bought by the slice from a big cheese or individually wrapped portions.

Wines to accompany blue veined cheeses are usually a full bodied red Burgundy wine.

Cream Cheese

These cream cheeses are truly wonderful and are my favourites - but they are between 40 and 75 per cent fat, so it is a good idea to know this if you need to lower your fat intake!

They should be eaten as fresh as possible. Cheeses here include Demi-sel, St Florentin, Petits Suisse, Fromage Monsieur, Fromage Le Roi, and many more.

The unsalted Petits Suisses and Pomel are often served as desserts with fresh rasberries, strawberries, sugar and fresh cream. Heaven!

Wines to serve with the cream cheeses are a medium sweet white or rosé wines.